slow cooker eye of the round roast recipe

Written ByJenny Smyth Posted on
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The Best slow cooker eye of the round roast recipe

I’ve been making this slow cooker eye of the round roast recipe for years, and it’s always a hit with my family. The dish originates from traditional British cuisine, where it’s known as a ‘Sunday roast.’ It’s a hearty, comforting meal that’s perfect for special occasions or just a regular weeknight dinner.

The slow cooker does all the work, so you can come home to a delicious meal with minimal effort. I love how tender and flavorful the beef becomes after cooking all day in the slow cooker. My kids devour it, and it’s one of their favorite meals.

I serve it with roasted vegetables like carrots and potatoes, and sometimes add some crusty bread on the side. This recipe is a staple in our household, and I’m sure it will be in yours too. The slow cooker technique is what makes this recipe so easy and convenient.

Simply season the beef, add some aromatics like onions and garlic, and let the slow cooker do its magic. You can also customize the recipe to your liking by adding your favorite spices or herbs. I like to use a blend of thyme, rosemary, and sage to give it that authentic British flavor.

The result is a rich, savory gravy that’s perfect for sopping up with some crusty bread or over mashed potatoes. One of the best things about this recipe is how easy it is to make ahead of time. Simply brown the beef in a skillet before adding it to the slow cooker, and let it cook all day while you’re at work or running errands.

When you come home, you’ll have a delicious meal ready to go without any fuss or stress.

Slow Cooker Eye of the Round Roast

Slow Cooker Eye of the Round Roast

4.8 from 1602 votes

This slow cooker eye of the round roast becomes tender and flavorful with minimal effort. The roast is seared then cooked low and slow with aromatic vegetables and a savory broth.

Prep Time15 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Roast

3 lb eye of the round roast
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

For the Cooking Liquid

1 cup beef broth
2 tbsp Worcestershire sauce
1 tbsp tomato paste
2 cloves garlic, minced
1 onion, sliced
2 carrots, chopped
2 celery stalks, chopped
2 sprigs fresh thyme

👨‍🍳Directions

1Pat the eye of the round roast dry with paper towels.
2Season all sides evenly with salt and black pepper.
3Heat olive oil in a large skillet over medium-high heat until shimmering.
4Sear the roast for 3 to 4 minutes per side until a deep brown crust forms, then transfer to the slow cooker.
5In the same skillet, add sliced onion, carrots, and celery and cook for 2 to 3 minutes until slightly softened.
6Stir in minced garlic and cook for 30 seconds until fragrant.
7Pour beef broth into the skillet and scrape up any browned bits from the bottom.
8Stir in Worcestershire sauce and tomato paste until well combined.
9Pour the vegetable and broth mixture over the roast in the slow cooker.
10Add fresh thyme sprigs on top.
11Cover and cook on low for 6 to 7 hours, or until the roast is fork-tender and easily shreds.
12The internal temperature should reach at least 195°F for shredding.
13Remove the roast from the slow cooker and let it rest for 10 minutes before slicing or shredding.
14Strain the cooking liquid and serve as a gravy alongside the meat.

🔧Equipment

Slow cooker
Large skillet
Tongs
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 110mg🧂Sodium: 720mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 42g

📝Notes

For best results, sear the roast thoroughly to develop flavor. Slice the roast against the grain for maximum tenderness. Leftovers can be used in sandwiches or tacos.

Watch Video Of How Slow Cooker Eye of the Round Roast Works

This slow cooker eye of the round roast recipe is always a good idea for any occasion – whether it’s a special holiday dinner or just a regular weeknight meal.

It’s easy to make ahead of time and reheats beautifully for leftovers.

My family loves how tender and flavorful the beef becomes after cooking all day in the slow cooker.

❓ Frequently Asked Questions About Slow Cooker Eye of the Round Roast

Q: What type of beef should I use for this recipe?

A: You can use either boneless or bone-in beef for this recipe. Boneless beef will be easier to slice thinly after cooking, while bone-in beef will add more flavor to the dish.

Q: Can I make this recipe in a pressure cooker?

A: Yes, you can make this recipe in a pressure cooker by reducing the cooking time to about 30 minutes. However, keep in mind that the texture of the beef may not be as tender as when cooked in a slow cooker.

Q: How do I store leftover roast?

A: You can store leftover roast in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. Reheat by slicing thinly and serving with your favorite sides.

Q: Can I make this recipe gluten-free?

A: Yes, you can make this recipe gluten-free by substituting traditional soy sauce with gluten-free tamari or coconut aminos.

Q: What are some good sides to serve with this roast?

A: Some popular sides for this roast include roasted vegetables like carrots and Brussels sprouts, mashed potatoes, and crusty bread for sopping up the juices.

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